Chocolate Mint Fudge Fat Bombs

Full of healthy fats from coconut and avocado, this no-cook fudge doubles as an excellent fat bomb to crush cravings or top off your fat macros. The fresh mint takes the flavor to another level and keeps the fudge light and fresh.
Prep Time15 mins
Chill Time:30 mins
Course: Desserts
Keyword: Chef Taffiny Elrod, Chocolate Mint
Keto Chow Flavor: Chocolate Mint
Recipe Creator: Chef Taffiny Elrod
Servings: 24 pieces
Calories: 90.6kcal
Author: Taffiny Elrod

Equipment

  • Blender

Ingredients

Fudge:

  • 1/3 cup coconut butter
  • 1/3 cup refined coconut oil *
  • 1 ripe Haas Avocado peeled & pitted
  • 1 serving Chocolate Mint Keto Chow
  • 1 tablespoon almond milk if needed
  • 3 ounces sugar-free, semi-sweet chocolate chips plus extra for decoration

Topping:

  • 1/4 cup white chocolate chips (1.5 ounces)
  • 1 tablespoon coconut oil
  • greet food coloring
  • small bunch fresh, mint leaves

Instructions

  • Oil a 9 X 4.5-inch loaf pan and line with parchment paper, leaving some extra hanging over the long sides. This will make the fudge easier to remove later.
  • Warm the coconut butter and coconut oil to soften; place in a blender with the flesh of the avocado and blend until smooth.
  • Add the Keto Chow and blend. If it is too thick to blend, add the almond milk.
  • Melt the chocolate chips carefully in the microwave or with a double boiler over gently simmering water.
  • Fold the melted chocolate into the avocado and coconut mixture.
  • Spread the fudge into the prepared loaf pan and chill in the freezer for about 20 minutes or until set.
  • Melt the white chocolate with the coconut oil in the microwave or over a double boiler of gently simmering water. Add a drop or two of green food coloring and stir to distribute the color.
  • Spread the white chocolate mixture over the fudge and decorate by pressing in chocolate chips and mint leaves.
  • Chill in the freezer for another ten minutes or until set.
  • Remove from the pan by lifting the parchment paper handles. If it won’t come loose, allow it to come to room temperature for ten minutes.
  • Cut the fudge into 24 pieces. Store in an airtight container in the refrigerator for up to five days or in the freezer for up to three months.

Notes

*Refined coconut oil gives a milder coconut flavor.
Nutrition Facts
Chocolate Mint Fudge Fat Bombs
Serving Size
 
1 serving
Amount per Serving
Calories
90.6
% Daily Value*
Fat
 
8.3
g
13
%
Saturated Fat
 
6.2
g
39
%
Polyunsaturated Fat
 
0.17
g
Monounsaturated Fat
 
0.79
g
Cholesterol
 
0.5
mg
0
%
Sodium
 
36.1
mg
2
%
Potassium
 
105.98
mg
3
%
Carbohydrates
 
4.6
g
2
%
Fiber
 
2.2
g
9
%
Sugar
 
0.1
g
0
%
Sugar Alcohol
 
1.77
g
Net Carbs
 
0.66
g
Protein
 
1.7
g
3
%
Vitamin A
 
18.3
IU
0
%
Vitamin C
 
6.22
mg
8
%
Calcium
 
34.74
mg
3
%
Iron
 
0.19
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 90.6kcal | Carbohydrates: 4.6g | Protein: 1.7g | Fat: 8.3g | Saturated Fat: 6.2g | Polyunsaturated Fat: 0.17g | Monounsaturated Fat: 0.79g | Cholesterol: 0.5mg | Sodium: 36.1mg | Potassium: 105.98mg | Fiber: 2.2g | Sugar: 0.1g | Vitamin A: 18.3IU | Vitamin C: 6.22mg | Calcium: 34.74mg | Iron: 0.19mg | Sugar Alcohol: 1.77g | Net Carbs: 0.66g

Photos by Sarah DeYoung